CRANBERRY RASPBERRY SAUCE
Once Halloween is past, my favorite time of the year begins! I start working on my menus for Thanksgiving, Advent Dinners, and Christmas - and the all-important list of Christmas cookies, which always causes a great deal of conversation to make sure that everyone's favorites make the final list!
The one thing we don't mess with is our Thanksgiving Day menu - it is an established family tradition. One thing I have learned thru the years is that it isn't always a good idea to try new recipes out on holidays - try them out ahead of time to get comfortable and make sure you like the results before the stress of serving to family and friends makes you too crazy!
Growing up, cranberry sauce meant opening both ends of a can of jellied cranberry sauce and carefully sliding it out of the can and into a cut-glass cranberry serving dish that ONLY made its way out of the dining room hutch for holidays. I never was too fond of the blandness of the canned and jellied concoction.
Years ago when I finally made my own fresh cranberry sauce it was revolutionary! And adding in a hearty portion of fresh raspberries makes this absolutely nirvana!
This recipe is so simple and perfect, and it is an easy task for a beginner to make and have huge success. This recipe can be made up to a week before you plan to serve, which helps alleviate the crunch of cooking on Thanksgiving day.
I love the simplicity of this sauce. Fresh cranberries and raspberries, apple cider and apple juice cook down together into a complex, sweet and savory sauce.
As wonderful as this is with Thanksgiving dinner turkey, it is almost more wonderful the next day, slathered on top of thick turkey slices in sandwiches, or just on its own. It is also pretty darn good on waffles and pancakes!
I hope that this family favorite recipe will become one of yours! Enjoy!
1 (12 oz.) package fresh cranberries (rinsed & drained)
1-1/2 cups fresh raspberries (rinsed & drained)
1 cup granulated sugar
½ cup fresh orange juice
½ cup apple cider
Orange zest (optional)
Cinnamon (just a light sprinkle!)
HOW I MAKE THIS:
1. Rinse and drain the fresh cranberries and raspberries.
2. In a heavy dutch oven, layer cranberries, raspberries, sugar, and slowly pour orange juice and apple cider over contents.
3. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally, or just until cranberries start to “burst”.
4. Remove from heat and gently “mash” until cranberries and raspberries are broken and mixed together (lift up from the bottom of the pan and gently push down to mash). Add orange zest and a sprinkle of cinnamon (both optional).
5. Cover and cool completely at room temperature. Refrigerate until serving time.
NOTE: This can be made up to a week before you plan to serve.
YIELD: 3 cups
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